Valentine’s School Party

February 6, 2008 | Posted by Lorena as From the Heart, Gift Ideas, Cookie Recipes at 12:41 am | (2) Comments »

Many schools throw Valentine’s parties — and who bakes the cookies? Mom, of course! Here is a simple recipe for iced cookies. Use your cookie cutter to make any shape you want… but include a few hearts to commemorate the day! Your child can also write his friends’ names in frosting for a personalized touch.

Ingredients
1 cup white sugar
1 cup unsalted butter, softened
1 (3 ounce) package cream cheese, softened
1/2 teaspoon salt
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
1 egg yolk
2 1/4 cups all-purpose flour

What’s Next

In a large bowl, combine the sugar, butter, cream cheese, salt, almond and vanilla extracts, and egg yolk. Beat until smooth. Stir in flour until well blended. Chill the dough for 8 hours, or overnight. Preheat oven to 375 degrees F (190 degrees C).

On a lightly floured surface, roll out the dough 1/3 at a time to 1/8 inch thickness, refrigerating remaining dough until ready to use. Cut into desired shapes with lightly floured cookie cutters. Place 1 inch apart on ungreased cookie sheets. Leave cookies plain for frosting, or brush with slightly beaten egg white and sprinkle with candy sprinkles or colored sugar.

Bake for 7 to 10 minutes in the preheated oven, or until light and golden brown. Cool cookies completely before frosting.

Chips in a Jar

January 30, 2008 | Posted by Lorena as From the Heart, Gift Ideas, Cookie Recipes at 9:53 am | (2) Comments »

Here’s a nice Valentine’s Gift for a teacher, friend, or a neighbor: a Chocolate Chip Cookie Jar.
The mix makes four dozen cookies.

Ingredients

1 cup brown sugar
1/2 cup white sugar
1-1/2 cups semisweet chocolate chips
2 cups flour
1 tsp. salt
1 tsp. baking soda

Mix the salt and baking soda in with the flour, then layer the ingredients into the jar. Secure lid and tie on a raffia or ribbon bow.Punch a hole in a card with the following mixing and baking directions and secure using raffia or ribbon:

Instructions
Preheat oven to 375 degrees F. Sift dry ingredients through a colander to separate the chocolate chips from other ingredients. Beat 1 cup of unsalted butter or margarine in a medium bowl. Beat sifted ingredients into butter until blended. In a small bowl, beat 1 egg with 1 teaspoon of vanilla. Mix beaten egg mixture into butter mixture until blended. Stir in
chocolate chips. Drop teaspoonfuls of batter, spaced well apart, onto a greased cookie sheet. Bake 8 minutes or until lightly browned.

Fall Maple Leaf Cookies Recipe

October 15, 2007 | Posted by Allison as Cookie Recipes at 9:50 am | (4) Comments »

Well folks, fall is definitely in the air & you know what that means! It’s just about time for some fall-themed cookie recipes & boy do I have a good one for you today!

On today’s menu we’re going to tackle these splendid Fall Maple Leaf Cookies. They’re fabulously fun & tasty, a winning combination if there ever was one. Enjoy!

Ingredients:

sugar cookie dough
1 1/4 cups of confectioners’ sugar
1 teaspoon of vanilla extract
2 to 4 tablespoons of maple syrup
food coloring

What’s Next:

1. Use a leaf-shaped cookie cutter to create a batch of leaf cookies from your favorite sugar cookie recipe or store-bought cookie dough. Tip: If you don’t have a leaf-shaped cookie cutter, copy and cut out the large leaf cookie pictured above and use it as a cutting template.

2. Bake the cookies according to the recipe directions and allow them to cool.

3. To make the frosting, combine 1 1/4 cups of confectioners’ sugar with 1 teaspoon of vanilla extract in a medium-size bowl. Whisk in 2 to 4 tablespoons of maple syrup, a little at a time, until the mixture reaches a spreadable consistency.

4. Divide the frosting among 3 small bowls or coffee mugs. Stir in food coloring (1 or 2 drops at a time) to tint one batch red, another one yellow, and the last one orange.

5. Spread the colored frosting on the cookies, then let the frosting set before enjoying them. This recipe makes 1 1/2 cups of maple-flavored frosting.

Eat well & Laugh often!

Banana Oatmeal Caramel Cookies Recipe

August 9, 2007 | Posted by Allison as Cookie Recipes at 8:00 am | Comments »

Why make three different batches of cookies when you can combine everything you love into one? No reason to go to that extra effort, if you ask me.

Take on this Banana Oatmeal Caramel Cookie recipe & you’ll thank me for it, though your thighs might not!

Ingredients:

1 package (18 ounces) refrigerated turtle cookie dough
2 ripe bananas, mashed
1 & 1/3 cups uncooked old-fashioned oats
2/3 cup all-purpose flour
1/2 cup semisweet chocolate chips

What’s Next:

Preheat oven to 350°F. Lightly grease cookie sheets. Let dough stand at room temperature about 15 minutes.

Combine dough, bananas, oats and flour in large bowl; beat until well blended. Drop dough by heaping tablespoonfuls 2 inches apart onto prepared cookie sheets; flatten slightly.

Bake 16 to 18 minutes or until edges are brown and centers are set. Cool on cookie sheets 1 minute. Remove to wire racks; cool completely.

Place chocolate chips in small re-sealable food storage bag. Microwave on MEDIUM (50%) 1 minute; knead bag lightly. Microwave and knead at additional 30-second intervals until chocolate is completely melted. Cut off tiny corner of bag. Drizzle melted chocolate over cookies. Let stand until set.

Eat well & Laugh often!

Cookbook of the Day: Ultimate Cookie

July 16, 2007 | Posted by Allison as Cookbook of the Day, Cookie Recipes at 8:19 am | (1) Comment »

What’s better for a Monday than cookies? And what’s better than a regular old cookbook? A cookie cookbook of course!

Say hello to the Ultimate Cookie Cookbook with more than 200 recipes for cookies of all kinds of walks. With photos & illustrations throughout this cookbook, you can’t go wrong on any recipe!

Cookies, here we come!

Girl Scout Cookie Recipe from 1917

January 19, 2007 | Posted by Allison as Cookie Recipes at 12:00 pm | Comments »

OK, I know we’re in a panic to lose weight so we can even eat Girl Scout cookies this season, but here’s an even better idea. Donate some money to the Girls Scouts & make your own cookies from this 1917 recipe.

It’s true, this recipe is a bona fide Girl Scout recipe from 1917 I was able to locate. I haven’t tried this one as of yet, so you be the judge!

Ingredients:

1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 eggs
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder

What’s Next:

Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired.

Bake in a quick oven at 375 F for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.

Eat well & Laugh often!

Martha Stewart Valentine’s Day Cookies Recipe

January 18, 2007 | Posted by Allison as Cookie Recipes at 12:00 pm | (2) Comments »

Come on now, people. We can’t let Hollywood princess Jessica Simpson have all the fun on Valentine’s Day! Let’s turn to the real queen of cooking, Martha Stewart for some great Valentine’s Cookies. This recipe is a fantabulous cookie recipe, sure to warm your sweetheart’s heart. Enjoy!

Ingredients:

1 cup (2 sticks) unsalted butter
2 cups sugar
2 large eggs
4 2/3 cups all-purpose flour, plus more for dusting
1 teaspoon baking soda
1/4 teaspoon salt
1/4 cup buttermilk
1/2 cup pale-pink or white sanding sugar(optional)
Petal dust in pink, orange, and violet tones(optional)
2/3 cup apricot or strawberry jam, slightly warmed (optional)

What’s Next:

  1.   In bowl of electric mixer fitted with the paddle attachment, cream butter and sugar until fluffy, about 4 minutes. Add eggs, one at a time, beating well after each. Sift flour, baking soda, and salt into large bowl. On low speed, gradually add flour mixture to mixer bowl, alternating with buttermilk, until combined. Wrap dough in plastic; chill until firm, 1 hour or overnight.

2.   To color white sanding sugar, if using: Place a few tablespoons in a small bowl. Mix in petal dust with a toothpick, a bit at a time, until desired shade is reached. Colored sanding sugar will last indefinitely.

3.   Heat oven with two racks centered to 350º. Line 2 baking sheets with parchment paper. On lightly floured surface, roll chilled dough 1/8 inch thick. Cut out hearts using any 1- to 3 1/2-inch heart cookie cutters. If desired, cut centers out of some hearts. Transfer with spatula to baking sheets. Chill for 30 minutes. Sprinkle with sanding sugar, if using. Bake until just golden but not too brown, about 10 minutes. Transfer cookies to rack. Continue with dough; reroll scraps.

4.   To make sandwich hearts: Brush bottom heart lightly with jam; cover with a second heart with center cut out; jam will adhere hearts. Fill cut-out area with more jam. Cookies will keep, in an airtight container, at room temperature for 1 week.

Eat well & Laugh often!

Libby’s Iced Pumpkin Cookies Recipe

November 30, 2006 | Posted by Allison as Cookie Recipes at 12:00 pm | Comments »

OK, I admit it, I have pumpkin on the brain! But if you’re like me & you have more of that Libby’s pumpkin puree than you know what to do with, these pumpkin recipes are here to help!

These Iced Pumpkin Cookies are a great way to ring in the holidays. They are a perfect sidekick for your morning coffee or as an after dinner treat. No matter when you eat them, I assure you that you’re going to be gobbling them up quick!

Ingredients:

4 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoon allspice
2 cups vegetable shortening
2 cups granulated sugar
1 can (15 oz.) LIBBY’S® 100% Pure Pumpkin
2 large eggs
4 teaspoons vanilla extract, divided
2 cups raisins
1 cup nuts, chopped
2/3 cup butter, softened
3 teaspoons to 4 rum extract
4 cups powdered sugar
1/2 cup NESTLÉ® CARNATION® Evaporated Milk

What’s Next for the Cookies:

Go ahead & preheat your oven to 350 F or 175 C.

Combine flour, baking powder, baking soda, salt, cinnamon and allspice in medium bowl. Beat shortening and granulated sugar in large mixer bowl for 30 seconds. Add pumpkin, eggs and 2 teaspoons vanilla extract; beat until blended. Gradually add flour mixture into pumpkin mixture at low speed until combined. Stir in raisins and nuts. Drop by rounded teaspoons onto ungreased baking sheets.

Bake for 12 to 15 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove to wire rack to cool completely. Spread each cookie with frosting.

What’s Next for the Frosting:

Beat butter, rum extract and remaining vanilla extract in medium mixer bowl until creamy. Gradually beat in powdered sugar and evaporated milk until smooth (frosting will be thin).

Eat well & Laugh often!

Walt Disney Holiday Sugar Cookies Recipe

October 17, 2006 | Posted by Allison as Cookie Recipes at 12:00 pm | Comments »

Well, we’re still proud of Disney for making a stand on childhood obesity, but we still need to treat ourselves sometimes with a little sweetness. This Holiday Sugar Cookies Recipe is straight out of Walt Disney’s Swan & Dolphin restaurant & will tickle your taste buds with deliciousness. Enjoy!

Ingredients:

3½ Cups Sifted Flour
2½ Tsp. Baking Powder
½ Tsp. Salt
1½ Cubes Sweet Butter (6 oz.)
2 Tsp. Vanilla
1½ Cups Granulated Sugar
2 Tbls. Sour Cream
1 Lemon (grated rind only)
2 Eggs
1 Tbls. Milk

What’s Next:

Go ahead & preheat your oven to 340 F or 171 C.

Sift together flour, baking powder and salt.

Cream butter, vanilla, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then milk. Gradually add the sifted dry ingredients.

Let the dough rest for a minimum of 3 hours in the refrigerator then roll down to desired thickness. Cut into Christmas shapes. Bake for oven for 8 - 10 minutes. Wait until completely cool and decorate with icing.

Eat well & Laugh often!

Double Trouble Chocolate Chip Cookies Recipe

September 21, 2006 | Posted by Allison as Cookie Recipes at 12:00 pm | (3) Comments »

Well, no matter what your milk of choice is: organic or regular, take a big glass & enjoy this Double Trouble Chocolate Chip Cookie recipe. And make sure you have a very happy & healthy first day of Fall.

Ingredients:

2 1/2 (1 ounce) squares unsweetened chocolate
1/2 cup butter
2 cups all-purpose flour
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon salt
1 1/4 cups white sugar
2 eggs
1 teaspoon vanilla extract
2/3 cup sour cream
2 cups semisweet chocolate chips

What’s Next:

Go ahead & preheat oven to 375 F or 190 C.

In the microwave or over a double boiler, melt unsweetened chocolate and butter together, stirring occasionally until smooth. Sift together flour, baking soda, baking powder, and salt; set aside.

In a medium bowl- beat sugar, eggs, and vanilla until light. Mix in the chocolate mixture until well blended. Stir in the sifted ingredients alternately with sour cream, then mix in chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets.

Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely. Store in an airtight container.

Eat well & Laugh often!

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